剑桥雅思6阅读3笔记答案 剑桥雅思阅读6 test3答案？

2023年11月6日雅思考试真题及答案

您好，我是专注留学考试规划和留学咨询的小钟老师。在追寻留学梦想的路上，选择合适的学校和专业，准备相关考试，都可能让人感到迷茫和困扰。作为一名有经验的留学顾问，我在此为您提供全方位的专业咨询和指导。欢迎随时提问！
雅思考试要想拿高分，回顾真题是必不可少的。以下是由小钟老师为大家精心整理的“2023年11月6日雅思考试真题及答案”，仅供参考，希望能够对大家有所帮助。
2023年11月6日雅思考试真题及答案 12023年11月6日雅思听力考试真题及答案2雅思2023年11月6日阅读考试真题及答案32023年11月6日雅思作文考试真题及范文 小钟老师整理 准备多久能考到雅思6.5分?
不同基础同学准备时间也不同，短的裸考或者准备一两周就能考到，长的备考了7个月甚至到一年的都有。除了自身水平以外，也要看自己学雅思的方法正不正确。有时候付出足够努力，但方向不对也是白费劲。
不过根据雅思官方之前调研的数据，多于300个小时的连续性学习(平均每周至少18个小时)才能将学生的分数段从6.0提高到6.5或者从6.5提高到7.0。如果你一天能花6小时左右学雅思，那么从6分基础提升到6.5分基础则需要至少2个月时间。如果你的基础低于6分水平，则需要更长时间来备考。
当然我们一般建议大家备考雅思的时间不要超过半年，因为备考战线拉得太长，备考会缺乏动力，效果不会太好。所以如果大家基础比较薄弱，觉得可能需要比较长时间备考的话，也不妨考虑一下先报个雅思课程，跟着雅思老师将技巧都学到了，再进行自学，这样也不至于花太多时间在摸索各科应对技巧上。
如何提升一次突破6.5的可能性?
一次雅思考试报名费两千多，普通人家也经不起反复刷分，费钱费时，要是有可能，谁不想直接一次屠鸭成功，尽早跟雅思分手呢?想要提升一次突破雅思6.5的几率，下面这些良心建议，希望你真心考虑一下!
做好规划再练习
在雅思考试中，有一个好的规划是成功的开始。你需要了解自己目前大概是一个什么英语水平，目标分数是多少，自己的备考时间有多少，每天能花多少时间专注在雅思练习上，然后再确定自己第一次报名雅思考试应该在什么时候。
很多同学经常都是反过来，先根据自己哪天有空报名雅思考试，然后再看自己距离雅思考试还有多久这样的风险就是你往往因为在第一次考试之前没有留够备考时间，并且还心理暗示自己第一次考试不过是试水而已，结果可想而知。。。
从词汇基础到四科练习都要做
在雅思备考中，词汇是基础也是大家能够拿到6.5分的一个关键。相比于高考英语和四六级英语，雅思的词汇量要求还要高一点。目标6.5分的同学词汇量应该要在5500-6000个左右，而四六级考试通过的同学词汇量基本是在4500个，大家可以对比一下自己目前词汇量水平。要坚持每天积累一些单词，按照听说读写四科特征积累单词，这样不仅效率更高，记得也更牢。
除了积累词汇以外，雅思听、说、读、写四科都要练习。很多同学刷题时只会刷听力和阅读题，对于雅思写作和口语基本就是看看就算，这种做法也没法让你第一次就上6.5分。雅思写作一定要下笔练习，写出完整的小作文和大作文文章，刚开始可能比较困难，但只有多练才有可能更有手感。口语也是如此，如果你将考试当成你的口语“处女秀”，那后果也能预料到——回答问题磕磕巴巴甚至大脑一篇空白，想讲的内容很难用英语表达出来。如果大家觉得自己练习没动力也没进步，有条件的同学也可以考虑去找雅思写作老师或口语外教帮你一起练。
考前模考必不可少
在考前一个月，大家要开始进行套题模拟训练，严格遵守考试时间，锻炼自己在有限时间和一定压力下完成整套题，这样在考场上才不会慌张。具体来说，就是纸笔考试的同学从早上9点开始一直到12点左右，将听力、阅读和写作一整套题写完，听力控制在40分钟，阅读控制在1小时，写作也是1小时。机考的同学可以按照自己报名的时间段进行电脑模拟练习，像我们新东方在线的出国站上面就能给大家提供剑桥雅思真题的练习，参照雅思机考模式设置答题环境，大家有兴趣可以去试试~
口语练习则直接以当季口语题库作为素材进行准备即可，尽可能多地准备题目，也可以多关注一下临近考试前几场大家高频考到的题目有哪些，说不定就会在你那场考试中出现哦~

希望以上的答复能对您的留学申请有所帮助。如果您有任何更详细的问题或需要进一步的协助，我强烈推荐您访问我们的留学官方网站 ，在那里您可以找到更多专业的留学考试规划和留学资料以及*的咨询服务。祝您留学申请顺利！

2023年雅思阅读考试精选习题及答案（3）

您好，我是专注留学考试规划和留学咨询的小钟老师。在追寻留学梦想的路上，选择合适的学校和专业，准备相关考试，都可能让人感到迷茫和困扰。作为一名有经验的留学顾问，我在此为您提供全方位的专业咨询和指导。欢迎随时提问！
小钟老师为大家带来2023年雅思阅读考试精选习题及答案(3)，欢迎大家参考!更多相关内容请关注本站!
2023年雅思阅读考试精选习题及答案(3)
Talc Powder
A Peter Brigg discovers how talc from Luzenac's Trimouns in France find its way into food and agricultural products - from chewing gum to olive oil. High in the French Pyrenees, some 1,700m above sea level, lies Trimouns, a huge deposit of hydrated magnesium silicate - talc to you and me. Talc from Trimouns, and from ten other Luzenac mines across the globe, is used in the manufacture of a vast array of everyday products extending from paper, paint and plaster to co*etics, plastics and car tyres. And of course there is always talc's best known end use: talcum powder for babies1 bottoms. But the true versatility of this remarkable mineral is nowhere better displayed than in its sometimes surprising use in certain niche markets in the food and agriculture industries.
B Take, for example, the chewing gum business. Every year, Talc de Luzenac France - which owns and operates the Trimouns mine and is a member of the international Luzenac Group (art of Rio Tinto minerals) supplies about 6,000 tones of talc to chewing gum manufacturers in Europe. "We've been selling to this sector of the market since the 1960s," says Laurent Fournier, sales manager in Luzenac's Specialties business unit in Toulouse. "Admittedly, in terms of our total annual sales of talc, the amount we supply to chewing gum manufacturers is relatively *all, but we see it as a valuable niche market: one where customers place a premium on securing supplies from a reliable, high quality source. Because of this, long term allegiance to a proven suppler is very much a feature of this sector of die talc market." Switching sources - in the way that you might choose to buy, say, paperclips from Supplier A rather than from Supplier B - is not an easy option for chewing gum manufacturers." Fournier says. "The cost of reformulating is high, so when customers are using a talc grade that works, even if it's expensive, they are understandably reluctant to switch."
C But how is talc actually used in the manufacture of chewing gum? Patrick Delord, an engineer with a degree in agronomics, who has been with Luzenac for 22 years and is now senior market development manager, Agriculture and Food, in Europe, explains that chewing gums has four main components. "The most important of them is the gum base," he says. "It's the gum base that puts the chew into chewing gum. It binds all the ingredients together, creating a soft, *ooth texture. To this the manufacturer then adds sweeteners, softeners and flavourings. Our talc is used as a filler in the gum base. The amount vanes between, say, ten and 35 per cent, depending on the type of gum. Fruit flavoured chewing gum, for example, is slightly acidic and would react with the calcium carbonate that the manufacturer might otherwise use as a filler. Talc, on the other hand, makes an ideal filler because it's non-reactive chemically. In the factory, talc is also used to dust the gum base pellets and to stop the chewing gum sticking during the lamination and packing process," Delord adds.
D The chewing gum business is, however, just one example of talc's use in the food sector. For the past 20 years or so, olive oil processors in Spain have been taking advantage of talc's unique characteristics to help them boost the amount of oil they extract from crushed olives According to Patrick Delord, talc is especially useful for treating what he calls "difficult" olives. After the olives are harvested - preferably early in the morning because their taste is better if they are gathered in the cool of the day they are taken to the processing plant. There they arc crushed and then stirred for 30-45 minutes. In the old days, the resulting paste was passed through an olive press but nowadays it's more common to add water and (K-6IH) the mixture to separate the water and oil from the solid matter The oil and water are then allowed to settle so that the olive oil layer can be )and bottled. “Difficult” olives are those that are more reluctant than the norm to yield up their full oil content. This may be attributable to the particular species of olive, or to its water content and the time of year the olives arc collected - at the beginning and the end of the season their water content is often either too high or too low. These olives are easy to recognize because they produce a lot of extra foam during the stirring process, a consequence of an excess of a fine solid that acts as a natural emulsifier. The oil in this emulsion is lost when the water is disposed of. Not only that, if the waste water is disposed of directly into local fields - often the case in many *aller processing operations - the emulsified oil may take some time to biodegrade and so be harmful to the environment.
E "If you add between a half and two percent of talc by weight during the stirring process, it absorbs the natural emulsifier in the olives and so boosts the amount of oil you can extract," says Delord. "In addition, talc's flat, 'platey' structure helps increase the size of the oil droplets liberated during stirring, which again improves the yield. However, because talc is chemically inert, it doesn't affect the color, taste, appearance or composition of the resulting olive oil."
F If the use of talc in olive oil processing and in chewing gum is long established, new applications in the food and agriculture industries arc also constantly being sought by Luzenac. One such promising new market is fruit crop protection, being pioneered in the US. Just like people, fruit can get sunburned. In fact, in very sunny regions up to 45 per cent of a typical crop can be affected by heat stress and sunburn However, in the case of fruit, it's not so much the ultra violet rays which harm the crop as the high surface temperature that the sun's rays create.
G To combat this, farmers normally use either chemicals or spray a continuous fine canopy of mist above the fruit frees or bushes. The trouble is, this uses a lot of water - normally a precious commodity in hot, sunny areas - and it is therefore expensive. What's more, the ground can quickly become waterlogged. "So our idea was to coat the fruit with talc to protect it from the sun," says Greg Hunter, a marketing specialist who has been with Luzenac for ten years. "But to do this, several technical challenges had first to be overcome. Talc is very hydrophobic: it doesn't like water. So in order to have a viable product we needed a wettable powder - something that would go readily into suspension so that it could be sprayed onto the fruit. It also had to break the surface tension of the cutin (the natural waxy, waterproof layer on the fruit) and of course it had to wash off easily when the fruit was harvested. No-one's going to want an apple that's covered in talc."
H Initial trials in the state of Washington in 2023 showed that when the product was sprayed onto Granny Smith apples, it reduced their surface temperature and lowered the incidence of sunburn by up to 60 per cent. Today the new product, known as Invelop Maximum SPF, is in its second commercial year on the US market. Apple growers are the primary target although Hunter believes grape growers represent another sector with long term potential. He is also hopeful of extending sales to overseas markets such as Australia, South America and southern Europe.

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